Seared Venison on a plate of risotto.

Chef Dan Hayes' Seared Venison

Ingredients: 

  • 1 Venison loin or 1 Venison Leg 
  • 1 cup Arborio Rice 
  • 1 sprig Fresh Thyme  
  • 1 String (Twine or Butcher's string)
  • 1 Fresh Mushroom 
  • Selection of Dry Mushrooms 
  • ½ of a White Onion 
  • 1 cup White Wine 
  • 1 cup Vegetable Stock 
  • 1 tbsp Butter 
  • 2 leaves Arugula  
  • 1 cup of Hard Italian Cheese - Grana Padano or Parmesan  
  • Salt and Black Pepper 
  • 1 tbsp Canola Oil  
  • 1 tbsp Olive Oil 
  • ½ cup of Cooked Pork (sliced) 

Instructions: 

Venison Leg: 

Preheat oven to 400 degrees Fahrenheit. 

Preheat a non-stick pan to medium on your stovetop. 

Season venison loin with salt and black pepper. 

Add canola oil in the heated pan. When you put the venison into the frying pan, you’ll hear a sizzle. Cook venison for 3-4 minutes per side. 

Once all sides of the venison loin have been seared, place pan directly into the heated oven for 25 -30 minutes or until the venison reaches an internal temperature of 145 degrees Fahrenheit. 

When the venison is cooked, take it out of the oven and let it rest for 20-30 mins before slicing.  

Venison Loin: 

Preheat oven to 400 degrees Fahrenheit. 

Preheat a non-stick pan to medium on your stovetop. 

Season venison loin with salt and black pepper. 

Add canola oil in the heated pan. When you put the venison into the frying pan, you’ll hear a sizzle. Cook venison for 3-4 minutes per side. 

Once all sides of the venison loin have been seared, place pan directly into the heated oven for 15- 20 minutes or until the venison reaches an internal temperature of 145 degrees Fahrenheit. 

When the venison is cooked, take it out of the oven and let it rest for 20-30 mins before slicing.  

Risotto: 

Preheat a non-stick pot to medium. 

Chop up the onions and add olive oil to the heated pot. 

Add rice. Stir and let it toast.  

Add white wine, cooked sliced pork, finely slice the mushroom, fresh thyme, and vegetable stock. Stir constantly and reduce heat to medium-low.  

Remove pot from heat, add butter. Stir until melted.  

Add the grated hard Italian cheese, stir until cheese is melted and liquid surrounding risotto is creamy.  

When the risotto is wet and loose, it is done.  

Plating: 

Using a ladle, scoop the risotto into a wide bowl. 

Place sliced loin on top of the risotto.  

Add some sliced arugula leaves to garnish the dish.  

 
Back to the top